RECIPE OVERVIEW
This is a family favourite and it has been passed down through the generations. It is a ‘must have’ Christmas recipe.
Ingredients Add to Shopping List
Serves: 1 person
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50 g Almonds
chopped -
110 g Currants
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50 g Mixed Peel
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45 g Plain Flour
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110 g Raisins
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110 g Sultanas
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50 g SuperValu Cherries
chopped -
110 g SuperValu Dark Brown Sugar
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75 g SuperValu Fresh Breadcrumbs
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1 tsp SuperValu Ground Nutmeg
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1 tsp SuperValu Mixed Spice
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1 pinch SuperValu Salt
Additional Ingredients
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4 tbsp Brandy 350ml
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2 - Fresh Egg
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110 g SuperValu Butter
melted -
1 - SuperValu Lemon
Grated zest and juice
Method
- The day before you make the pudding, if time allows, put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Drizzle with the brandy and mix well. Cover and leave to soak overnight.
- Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices to the soaked fruit and mix well to combine.
- Add lemon rind, juice, melted butter and eggs and mix well.
- Place in a well-greased 2lb pudding bowl
- Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
- Place the pudding bowl into a large sauce pan half filed with water.
- Bring the water to the boil and then reduce to a very gentle simmer.
- Simmer for six hours, making sure that the water does not boil off.
- Top up with some additional water if required.
- After the cooking time has elapsed remove the pudding from the water and remove the lid and grease-proof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
Serve with brandy butter Additional Notes: Nowadays I tend to use Melted Butter instead of suet so that the pudding can be eaten by all the members of the family-especially vegetarians. It will still be as moist so don’t panic!! Brandy Butter:
- 110g/4oz butter-softened-not melted.
- 50g/2oz icing sugar
- 50ml/2floz brandy.
Mix all ingredients together until thoroughly combined.
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Stunning little pudd. Thought it looked dry and a bit underwhelming but, 6 weeks later, it's bursting with flavour such that you'd scrape away the cream. And light as a feather (as such!). Won't be buying a Christmas pudding again. -
I look forward to making this pudding.
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